2, to diagonally cut silk. As the saying goes, "Cut the beef and sheep horizontally, cut the pig diagonally." It is best to cut the same thickness, length, and not even knife.
3, basting the shredded meat. Add the right amount of starch and water, will make the surface of the shredded meat has a protective film, and the water will penetrate into the shredded meat, so that the shredded meat fried tender some. The so-called tender, that is, fried out of the shredded meat still contains water. Therefore, it is very important to lock the water. Adding some cooked oil can make the shredded pork a bit smoother.
Please note that the batter: add starch and water to the meat, to control the amount of how much, just so that the starch water wrapped around the shredded meat, do not let the starch water overflow, or it will be in the stir-frying shredded meat feel like fried paste. Therefore, do not add too much starch, water should be added slowly little by little.
4, master the fire. The fire should be a little strong, so that the shredded meat is cooked in a short period of time.